Caprese Sandwich (v) Recipe
A Classic becomes a Sandwich: Fresh burrata cheese, tomatoes, basil and a garlic and basil aioli on toasted sourdough.
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Ingredients
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Sandwich
Garlic & Basil Aioli
To Toast / Finish
Method
Garlic & Basil Aioli
Make the aioli
In a small bowl combine 3 tablespoons mayonnaise, minced garlic, finely chopped basil leaves, 1 teaspoon lemon juice and 1 teaspoon olive oil. Stir until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or basil as desired. Set aside at room temperature while you prepare the rest (or refrigerate up to 24 hours).
Prepare Sandwich Components
Prep tomatoes
Slice the tomato into 1/4" thick slices. Lay slices on a plate and lightly season both sides with 1/2 teaspoon of the kosher salt (reserve the rest) and a few grinds of black pepper. Drizzle the 1 tablespoon olive oil lightly over the tomato slices and let sit for 5 minutes to macerate slightly.
Prepare burrata
Remove burrata from refrigerator about 5 minutes before assembling so it softens slightly. If burrata is in a ball, gently tear it into two pieces so it will layer evenly across the sandwich.
Toast & Assemble
Toast sourdough
Brush one side of each sourdough slice with the 1 teaspoon softened butter or olive oil. Heat a skillet over medium heat (or use a toaster). Toast the bread, buttered side down in the skillet, until golden brown and crisp, about 2–3 minutes. If using a toaster, toast to medium brown and then brush toasted sides with the butter/ oil.
Spread aioli
Turn toasted slices buttered-side down. On the interior (untoasted) sides, spread a generous tablespoon of the garlic & basil aioli on each slice (use remainder to taste).
Layer sandwich
On one aioli-spread slice, place half of the burrata (2 oz) and gently tear to spread slightly. Top with tomato slices (arrange so they overlap evenly), then scatter 4 fresh basil leaves over the tomatoes. Drizzle the balsamic glaze (1 teaspoon) lightly over the tomatoes. Sprinkle remaining 1/2 teaspoon kosher salt evenly over the tomato layer and finish with another few grinds of black pepper. Add remaining burrata pieces if you prefer more cheese coverage.
Finish & serve
Top with the second slice of bread, aioli side down. Press gently, slice in half if desired, and serve immediately while the bread is warm and the burrata is creamy. Optionally serve with extra basil leaves and a small side salad.